Even after the skin has been removed, a sure sign of quality fish - haddock with a complete set of scales and the black pectoral line still clearly visible........
go to make a really quick and simple dish with the ubiquitous 'tatty rats', or ratatouille sauce - after making the sauce........
(removing 50% of the sauce if needs be to make room in the pan) - place the skinned fish fillets - could be hake, 'addock, whiting, ling, cod, pollack, lemon, megrim or Dover sole on top of the sauce mix when it is hot and simply cover with a lid or foil and give it a few minutes, five at most.........
after which the fillets will have a lovely, white, creamy appearance - serve quick!
